POTATO, GREEN BEAN, CARROT CASSEROLE

I'm a graduate student cooking for one, so I'm always looking for simple dishes that can work as a meal. Inspired by the need to use up some leftover green beans and carrots, but not wanting to do a soup or stew, I searched the internet for casseroles and improvised this dish from several different recipes. This worked great as a vegetable-centric main course, which can also be frozen for future meals. I had this with a baguette from the bakery downstairs, but cornbread would be good too.

*These vegetables can be substituted for broccoli, zucchini, leftover cooked chicken, canned white beans, or whatever is available in your kitchen. Altogether, the veggies/meat/beans would add up to about 5 cups.

Preparation

Preheat oven to 400 degrees.
Toss vegetables, olive oil, thyme, salt, and pepper in a baking dish.
Whisk together milk, stock, egg, and cheeses into a bowl. Pour over vegetables and stir everything together. Use a spatula to press vegetables further into liquid. Sprinkle bread crumbs on top.
Bake for 1 hour, or until bubbling and vegetables are tender.

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Reviews

I made this last night and it was excellent. Makes a great side for a roast, or meatloaf. I added a little avocado oil in addition to the olive oil. The G. cheese gave it a nice nutty flavor, and it was nice to make a casserole without canned mushroom soup!

I also added to the flavors of this meal. Since I don't like to eat meat then this will be a main lunch dish. It smells yummy in the oven as it cooks. I used smoked Gruyere cheese and an extra sharp white Cheddar. I also added to the seasons a homemade southwestern blend of spices I keep on hand because most people like more kick to their food dishes down here.